Real Food for Real Life

Tuesday, June 22, 2010

Yet another tasty burger...

Bison Burger on Ciabatta with Dubliner Cheese,
Simple Slaw, Roasted Potatoes, and Cucumber Salad

Yes, we had burgers again, but hey, it is summer after all,  and what is more perfect for a humid summer eve?  I found ground bison on sale at Kroger for $2.99 a pound and snapped up a few packages for the freezer (it is normally $6.99 a pound!).  Bison is very lean with a wonderful meaty taste that we don't like to cover up with a lot of complicated flavors, and this super simple burger was just divine.  The meat was seasoned with kosher salt and fresh ground black pepper before a quick grilling, and topped with slices of Dubliner cheese (a family favorite) before sliding into grilled ciabatta rolls spread with the leftover seasoned butter leftover from Father's, um, good.  A simple slaw (no mayo!), roasted potatoes, cucumber salad (yes, we keep eating that too, but it is sooo tasty and refreshing), and iced tea (unsweetened) with lime slices finished out the meal beautifully.  Isn't summer great?

Roasted Potatoes
very small red potatoes, scrubbed clean and quartered
olive oil, for drizzling
seasoning of choice, I used just salt and pepper here

Preheat oven to 450 degrees.  Toss the potatoes with a drizzle of oil to coat and place on a baking sheet, skin sides down.  Season as desired and roast for 25 minutes or so, until brown and toasty.  These potatoes couldn't be any easier and taste better than most fries.

Simple Slaw 2

1 small head green cabbage
about 1/2 lb. carrots
about 1/4 pound red radishes
1/2 red onion
DeLalallo Golden Balsamic Style Vinegar (or seasoned rice vinegar)

The measurements on the veg are approximate, use what you have, in the quantities you like.  Cut the cabbage into small wedges, cut out the core, and slice into thin ribbons and place in a large bowl.  Cut the onion into thin slivers, and grate the cleaned/stemmed carrots and radishes in a food processor (so much easier than that old box grater!).  Toss everything in the bowl with the vinegar and stash in the fridge for a few hours before serving, tossing occasionally.

This salad stays crisp, and without the use of mayo, is very summery and refreshing, not to mention, picnic safe.  Chris won't eat slaw made with mayo but gobbled this up; Ben said he liked it better as well, and suggested that some crumbled bleu cheese might be a nice addition (agreed).

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